Food

Captain’s Table Thanksgiving // Sweet Potato Souffles with Rum Raisin Sauce + Cranberry-Ginger Sparkling Rum Cider

Ingredient of the Week: Carrots // Moroccan Carrot Panini with Olive Tapenade

Ingredient of the Week: Carrots // Carrot Cake Crepe Cake

Ingredient of the Week: Carrots // Savory Carrot, Feta, and Almond Baklava

Book Club: Le Pigeon + Pickles, Pigs & Whiskey

Marx Foods Grass-Fed Strip Steaks + Onion Rings + Duck-Fat Yorkshire Pudding

Soup Season // Ecuadorian Chicken and Rice Stew

Pumpkin and Gingerbread Ice Cream Sundaes

Sunday Dinner // Braised Lamb Shanks with Fresh Corn and Blue Cheese Polenta, Brussels Sprouts, and Classic Apple Pie

Book Club: Jenny McCoy’s Desserts for Every Season

Stuffed Peppers with Black Beans, Quinoa, Beef, and Chipotle Sauce

15 Favorite Fall Recipes

Back to Russia // Russian Mushroom and Rabbit Pie

Book Club: Full of Flavor + Vedge

Book Club: Wild Rosemary & Lemon Cake + Le Petit Paris